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In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours†

  1. Gladys Chen1,
  2. Peter Sopade1,2,*

Article first published online: 12 SEP 2012

DOI: 10.1111/j.1365-2621.2012.03171.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 48, Issue 1, pages 150–156, January 2013

Additional Information

How to Cite

Chen, G. and Sopade, P. (2013), In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours. International Journal of Food Science & Technology, 48: 150–156. doi: 10.1111/j.1365-2621.2012.03171.x

Author Information

  1. 1

    School of Agriculture and Food Sciences, the University of Queensland, St Lucia, Qld, Australia

  2. 2

    Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, the University of Queensland, St Lucia, Qld, Australia

* Correspondent: Fax: +61 7 336 51177;
e-mail: p.sopade@uq.edu.au

  1. †

    Part of this paper was presented at the 15th Triennial Symposium of the International Society for Tropical Root Crops, International Potato Centre (CIP), Lima, Peru, 2–6 November 2009.

Publication History

  1. Issue published online: 17 DEC 2012
  2. Article first published online: 12 SEP 2012
  3. Manuscript Accepted: 10 JUL 2012
  4. Manuscript Received: 17 FEB 2012

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Keywords:

  • Diffusion;
  • mechanisms;
  • first-order kinetics;
  • Fourier transform infra-red spectroscopy;
  • monophasic digestogram;
  • particle size;
  • starch gelatinisation

Summary

The kinetics of starch digestion in cryo- and hammer-milled sweet potato flours were investigated to reveal monophasic digestograms that were independent on particle size (80–390 μm), and suitably described (r2 > 0.98; P < 0.05) by a modified first-order model. Milling conditions significantly affected (P < 0.05) the particle size, salivary–gastric-digested starch and rate of starch digestion as the effective surface areas changed. The reciprocal of the rate of starch digestion (1/K, s) was significantly related to the square of the average particle size (size2, cm2), with the reciprocal of the slope (0.9–3.8 × 10−7 cm2 s−1) revealing diffusion-controlled digestion. The hammer-milled flours gave different digestion and functional parameters as frictional heat and glass transition phenomena played different roles in the overall structural changes in the flours. These parameters are discussed with starch digestion parameters in cereals and legumes to understand starch digestion in sweet potato.

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